Ingredients:

  • 12 oz (340g) semi-sweet chocolate chips
  • 1 tbsp (15g) coconut oil
  • 1 cup (150g) Granny Smith apple, finely diced
  • 1/2 cup (60g) salted pretzels, coarsely crushed
  • 1/4 cup (60ml) salted caramel sauce
  • 1 pinch (1g) flaky sea salt

Instructions:

  1. Dice the Granny Smith apples into small, uniform cubes. Place them on paper towels and pat firmly until completely dry to the touch.
  2. Combine semi-sweet chocolate chips and coconut oil in a microwave-safe glass bowl. Microwave in 30-second intervals, stirring between sessions, until smooth and glossy.
  3. Line a baking sheet with parchment paper. Pour the melted chocolate onto the center and spread into an even layer approximately 1/4 inch thick.
  4. Immediately press the dried apple pieces and crushed pretzels into the wet chocolate, distributing them evenly.
  5. Drizzle the salted caramel sauce in a zig-zag motion across the top. Gently swirl the caramel into the toppings with a spatula and sprinkle with flaky sea salt.
  6. Transfer the baking sheet to the refrigerator and chill for at least 60 minutes until the chocolate is firm.
  7. Break the chilled bark into organic, irregular pieces by hand.